More surface area means more exposure to oxygen. (Bad news for vitamins.) The browning you see on the white flesh of an apple soon after cutting it is evidence of oxidation, so cutting the night before doesn't seem like a good idea. Maybe go to bed a bit earlier and get up earlier?

what about choping up all your greens and having them in zip lock bags so all you have to do it grab and dump in the morning? That's what I wanted to do. I would like to do it all when I get home from the market and just have them ready to go for the week.

For my blending, I always cut up my fruit/vegetables the evening before, stuff them into the carafe and put it in the refrigerator for blending in the morning. There is some oxidation, but I'd guess that depending on how they are cut up, less than 10% of the total will be affected.